Innovative processing from José Giraldo brings us a cup like no other. After being harvested in Acevedo, Huila, this Pink Bourbon lot was floated to identify and remove underripe fruit before being bagged, sealed, and trucked to José's farm in Quindío (about 10-12 hrs). When the coffee reached the farm it was put into open tanks with continuously oxygenated water (think fish tank). Pumping in oxygen makes the water turbulent. The coffee remained in these tanks churning and fermenting for 348 hours. About halfway through the process pectins from the coffee fruit start to breakdown, migrate from within the fruit, and reassemble outside of it to form a scoby of sorts. A scoby from previous batches was added at the onset of the process to help direct the microorganism population. The process makes for a unique fermentation environment and community of microorganisms. Different environments will favor different microbes. Different microbes and fermentation times will play out differently in the cup. After 348 hours, the coffee -still in its fruit- is dried in the sun, dry milled, and then vacuumed sealed and rested for three months. The cup that results is unto itself. It is flavorful, perfumed, and dynamic, as well as fruited, floral, juicy, tart, sweet, and syrupy. Flavors come off like tart and tropical candies and fruits, sour strawberry, star fruit, Sweet Tarts, and Muscat grape gummies, to name a few. The finish is long and lingering allowing one time to try to piece together what just happened to their palate.